YOGURT CAKE

Yogurt Cake image

Provided by Claudia Roden

Yield serves 6

Number Of Ingredients 11

4 large eggs, separated
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 2/3 cups strained Greek-style yogurt
Grated zest of 1 unwaxed lemon
Juice of 1 lemon
For the Optional Syrup
2/3 cup water
1 1/4 cups sugar
1 tablespoon lemon juice
Grated zest of 1 unwaxed orange

Steps:

Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
Turn out onto a serving plate, and serve warm or cold.
If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.